Freshly milked milk is homogenised, which reduces the size of the fat globules present and ensures greater digestibility of the yoghurt. After pasteurisation, the milk is cooled and inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures. The fermentation time takes between 4 and 9 hours. Once fermentation is complete, the yoghurt is topped up with kiwi puree.

We have this Yoghurt made to our own recipe on a farm where the milk used is produced only from cows that they themselves breed, and where the entire dairy supply chain is controlled.

Without colouring agents

Ingredients: Pasteurised whole cow’s milk, live milk enzymes (Streptococcus thermophilus and Lactobacillus bulgaricus), Kiwi semi puree 20% (Sugar, water, kiwi, gelling agent: pectin, flavours).
Size: 150 gr
Packaging: glass
Shelf life of packaged product: 25 day
 
Product features:
APPEARANCE, creamy with a medium consistency, (i.e. it is not liquid like drinkable yoghurt nor compact, like spoonable yoghurt), on the top there is milk-white yoghurt and underneath light green kiwi puree.
SMELL, the nose is characteristic of yoghurt, with the fruity note of kiwi fruit.
TASTE and AROMA, sweet, delicately acidic yoghurt, but the sweetness increases and the flavour of kiwi is perceived, combining the two compounds.

Availability: it is produced all year round, but only after ordering.

Serving suggestions: It can be used for breakfast, snacks or at any time of day.

AVERAGE NUTRITIONAL VALUES per 100 g of product:

Energy value 419.1 KJ – 99.1 Kcal
Fats 3,1 gr
of which saturated 1,9 gr
Carbohydrates 14,4 gr
of which sugars 14,4 gr
Protein 3,4 gr
Sodium 0,13 gr
Dietary fibre 0,1 gr

ALLERGENS: MILK and milk derivatives.